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Chicken Rice Soup

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Ingredients
  Broiler fryer chicken 3 Pound, cut up
  Chicken broth 7 Cup (112 tbs)
  Celery stalks with tops 2 , cut up
  Onion 1 Medium, quartered
  Bay leaves 2
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Carrots 2 , chopped
  Turnip 1 Small, chopped
  Fresh green beans/Frozen cut green beans 1 Cup (16 tbs), cut
  Long grain rice 2⁄3 Cup (10.67 tbs)
  Cream cheese package 6 Ounce, cubed (2 Packages, 3 Ounce Each)
Directions

In kettle or Dutch oven combine the chicken pieces, chicken broth, celery, onion, bay leaves, salt, and pepper.
Bring mixture to boiling; reduce heat.
Cover and simmer for 1 hour or till chicken is tender.
Remove chicken from broth; set aside.
Strain broth, discarding celery, onion, and bay leaves.
Skim off excess fat.
Return broth to kettle; add chopped carrots, turnip, green beans, and uncooked rice.
Cover and simmer 20 minutes or till rice is tender.
Meanwhile, remove skin and bones from chicken; discard.
Cut chicken into chunks.
Add to soup along with the cream cheese; cook and stir till cheese melts.
Ladle into soup bowls.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Cook Time: 
25 Minutes

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